Tomato and Red Lentil Soup

20140612_122332Soup is normally a winter thing in our house, but I decided to try make a summery soup this week. It has a lovely Mediterranean flavour, it’s a nice healthy lunch and is dead easy to make. It could also be frozen and kept for when you need a lunch quick!

You will need: 4 fresh tomatoes, 1 onion, 600ml vegetable stock, 1 tin chopped tomatoes, 200g red lentils, a teaspoon basil, pinch of salt, a little olive oil.

Dice your onion and cook until brown in a large saucepan with a little olive oil. Pop the lentils in the pan, then pour 3/4 stock over them. Bring to the boil and then leave to simmer for 30 minutes. Chop your fresh tomatoes into lovely big chunks.2014-06-18 11.21.10 Add the tin of tomatoes to your saucepan and  give everything a good stir. Simmer for another 10 minutes and add the fresh tomato, basil and salt. Stir, leave for 5 minutes and you’re done.tomato lentil soup

This soup tastes lovely and fresh, even though the core ingredients will be in your cupboards. It’s a good one to make when you’ve ran out of food as well! If you want to add some more spice, I would recommend a little paprika and cayenne pepper for a nice smoky taste. It is quite a simple recipe so add as much or little as you like.

Love, Mrs Gardom

Spicy Carrot and Coriander Soup

carrot and coriander soupI just love soup but I’ve found myself sticking to old favourites – broccoli and cashew, mushroom, lentil (see the links at the bottom of the page), so I’ve tried a new one! I like soup with a nice hit of spice so this carrot and coriander also has a big spoon of curry paste. It’s really simple, you just need to cook it for a while, it’s also a fab orange colour so would look great if you were entertaining.

You will need: 2 onions, 4 large potatoes, 2 carrots, 1 tablespoon hot curry paste (I used Madras), 2 teaspoons coriander, a teaspoon butter, 600ml vegetable stock, salt and pepper.

Dice the onions and pop them in a large saucepan with the butter. After 3 minutes add your curry paste and stir so the onions are coated. Dice the carrots and add to the pan with half the veg stock. Bring to the boil, then simmer for ten minutes. Dice the potatoes and add to the pan. Simmer for half an hour then add the coriander. carrot and coriander soupStir everything together and simmer for another 5 minutes. Blend everything together until it is a nice smooth consistency, add the rest of the stock and stir. Higher the heat and cook for another 5 minutes then serve.

This is a gorgeous soup, really spicy, really tasty and a healthy lunch. It’s also vegan, but if you wanted to add some double cream you could. It will also freeze, if you put the leftover soup into tupperware.

Love, Mrs Gardom

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Grandma’s Lentil Soup

2014-02-20 17.17.56My Grandad is a butcher, so vegetarian cooking isn’t the most established tradition at my grandparents house but my Grandma makes the best veggie lentil soup whenever I’m there. It’s completely vegan, it’s full of goodness and has barely any fat. The slow cooking on a low heat really brings out the flavours and this is a lovely lunch.

You will need: 2 pints vegetable stock (my Grandma swears by organic stock cubes but it’s up to you), 1 cup of lentils, 1 large carrots, 1 large onion, 1 large potato, salt, pepper and mixed herbs.

2014-02-20 17.19.07Pour the stock into a large saucepan on a low heat. Peel your veggies, dice the onion and potato and slice your carrots. Add the carrots, lentils and onion to the pan. Cook on a low heat for an hour. Add the diced potato after an hour and leave to cook for another half hour. Season with slat, pepper and a big pinch of mixed herbs and serve.

2014-02-20 17.19.38This is a dead simple recipe, you just need a bit of time to let it cook. I’ve made this for my friends, my in laws, and obviously Sam and they all love it. It is a proper old fashioned soup, almost like a broth – absolutely full of flavour and so healthy.

Love, Mrs Gardom

 

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Broccoli and Cashew Soup

20140211_151220There is a tiny vegetarian cafe in my hometown and they made the best soup. I tried their broccoli and cashew (which seemed like an odd combination) and loved it so decided to make my own. This is one of those recipes that I make all the time for lunch – really healthy and full of flavour.

You will need: a whole broccoli, one large potato, one and a half pints of vegetable stock, one onion, three garlic cloves, oil and 100g roasted cashew nuts.

Dice the onion and the garlic and fry in some vegetable oil for about 5 minutes. Add the stock. Peel your potatoes and chop into small chunks and add to the pan. Chop your broccoli into chunks and add that as well. 20140211_135243Bring everything to the boil and then simmer for 10 minutes. Add the cashew nuts and cook for another 10 minutes. Blitz the soup in a blender until it is a thick consistency. I think the flavour from the stock is enough but if you want to add salt and pepper feel free (if you are using salted cashew nuts I wouldn’t recommend adding more salt). Let the soup cook for another 5 minutes and serve with some chunky bread.20140211_145909

This is a great soup, dead simple to make and very good for you. The cashew nuts add a really interesting flavour and it makes a nice filling lunch. It’s also completely vegan.

Love, Mrs Gardom

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Mum’s Mushroom Soup

20140206_172106My Mum makes the absolute best mushroom soup – it’s from a really old cookbook, with a fallen off spine and splashes on the page. This is the recipe – creamy, tasty and fab!

You will need 1oz butter, 1 onion, 1 garlic clove, 2 tbsp flour, 1 1/4 pint vegetable stock, 6oz mushrooms, 2 egg yolks and 2fl oz milk.

Melt the butter in a pan, dice your onions, crush the garlic and cook them in the butter.

20140206_162830Cook the onions and garlic til soft and stir in the flour. Cook for a minute and add the stock, stir til it has all blended in and then bring to the boil. Slice all your mushrooms and add to the pan.

20140206_164047Take the pan off the heat and blend the soup with a hand blender. Separate your eggs and add the egg yolks to the soup, add the milk and stir everything together. Season your soup with salt and pepper and cook for 10 minutes. 20140206_164830

There we go, this is a really lovely recipe – nice and comforting. Serve with crusty bread and lots of butter

Love, Mrs Gardom

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Vegan Spicy Bean Soup

20131228_183431So it’s 2014 soon and we sat down and did the budget… eek! Looking at some money saving tips, one was to make batches of food and freeze them. I realised the only reason we ever get takeaway is because I can’t be bothered to cook, so yesterday I made a massive batch of spicy bean soup and froze it in tupperware, as a standby for a quick, healthy, cheap meal to bung in the microwave. This is one of those dishes I made using whatever we had in the cupboards, and lots of lovely spices. It takes a couple of hours to cook for all the flavours to come out but you just add all your stuff to one pan and leave to simmer, so it’s rather easy. It’s a bit hot so use less spices if you wish, but I love a good hot soup on a cold day. And in Liverpool in December, it really is cold!

You will need a tin of chopped tomatoes, 400g chickpeas (if you are using dried ones make sure they have soaked for at least 4 hours), an onion, 1 tin of mixed beans (I used one with cannellini beans, adzuki beans and flagolet beans), 4 carrots, 1 onion, 3 tbsp cumin, 1 tbsp cayenne pepper, 1 tsp chilli powder, 1tsp garlic salt, 1/2 tsp turmeric, 1 tsp salt, 1 stock cube dissolved in 450ml boiling water, oil for frying.

20131228_162722Dice your onion, peel and chop the carrots and drain all of your beans and the chickpeas. In a large saucepan, fry the onion in a teaspoon of oil until it is soft. Add your tin of tomatoes, then add the chickpeas to the pan. Then add your stock and the spices. One really good tip for buying spices is to look in the indian section of supermarkets, rather than buying the expensive little jars, you can buy 400g packs from brands like East End and Indus for about two pounds! Add the mixed beans to your pan and the chopped carrots. Bring it to the boil and then cook on a low heat for 2 hours until everything is soft and well cooked.

20131228_162517 Serve with a big dollop of cream cheese and some lovely chunky bread. This soup is ridiculously healthy, it’s vegan, if you want a break from dairy, and is full of flavour.

Enjoy, Love Mrs Gardom

Wintery Broccoli and Stilton Soup

20131223_204903Everyone loves a cheeseboard at christmas but we always end up chucking the stilton away. I decided to make a lovely broccoli and stilton soup, a winter classic. Here is my recipe, it’s dead simple and can be frozen if you make extra.

You will need 2 small potatoes, 2 small onions, butter, 300g broccoli, 40g stilton, 20ml milk, 1 veg stock cube dissolved in 450ml boiling water, salt and pepper, large pan, blender.20131223_195545

First of all peel your spuds, dice your onion and chop your broccoli and potato into chunks. Melt a tablespoon of butter into the pan and add your onion, cook for 3 minutes.

20131223_200629Add your broccoli and stock to the pan, bring the stock to the boil and then simmer for 15 minutes. Add the potatoes and cook for another half an hour. Then crumble your stilton into the pan, stir and cook for another 5 minutes.

20131223_202533Now you need to blend your soup until it is nice and smooth. Add about 20ml milk, if you want a thinner soup add more milk. Season with salt and pepper and serve with crusty bread.20131223_204410

This is one of my favourite soups in winter, and I really love soup! It doesn’t have too many ingredients and it makes a really tasty meal.

Enjoy, Love Mrs Gardom